One Dish Chicken & Rice Bake

I think I got this recipe off of the Cambell's Soup website...but I'm not sure. It's easy, and really only uses one dish, so the cleanup is fast!

One Dish Chicken & Rice Bake
1 can cream of mushroom
1 c. water
3/4 c. uncooked regular long grain rice
1/4 tsp. paprika
1/4 tsp. pepper
4 boneless skinless chicken breast halves

Mix water, rice, soup, paprika & pepper in 2 qt. baking dish. Top with chicken. Season with additional paprika & pepper. Bake at 375 for 45 min.

For creamier rice, use 1 1/3 c. water.

Cream Cheese Chicken

This is made in the crockpot. LOVE THAT! And it's so good, and of course, awesome leftovers. I got this recipe from my sister-in-law Lucy.

Cream Cheese Chicken

3-4 chicken breasts, thawed or frozen

1 cube butter

1 pkg Good Season's Italian Dressing mix

1-8oz cream cheese

1 can cream of chicken soup

place chicken, butter and italian dressing mix in crockpot. Cook on low for 4 hours or high for 2 hours. Shred chicken, add cream cheese and soup, stir. Cook for additional 30 minutes. Serve over rice or egg noodles.

BBQ Chicken

My Mom gave me this recipe, not sure where she got it. You can either cook it in a crock pot (my preferred method) or in the oven on low heat.



BBQ Chicken

6-8 Chicken breasts, cut up

seasoned flour



cover chicken in flour, and brown in hot oil on stove top. Place into crock pot or baking pan.



Sauce:

3/4 c. ketchup

1/3 c. vinegar

1/2 c. water

1/3 c. brown sugar

2 tsp worchestershire sauce

1 tsp. salt

1/4 tsp. pepper



Combine ingredients and bring to a boil on stove top. Pour over chicken, cover and bake @275 for 3 hours or in crockpot on low for 3.5-4 hours. (place crockpot on high until sauce bubbles, and then turn to low).



We eat this over rice, and love it as leftovers.

Hot 'n Spicy Broccoli Beef

I got this recipe out of my BEST RECIPES of the GREAT FOOD COMPANIES. It has some really wonderful recipes in it, but this is one we use the most. And another great thing, it really only dirties 1 dish!!

Hot 'n Spicy Broccoli Beef

3 tbsp. vegetable oil

1 flank or round steak (about 1 lb.) cut into thin strips

3 cups broccoli florets

1/2 c. water, divided

1 tsp. red pepper flakes or 1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1/4 c. ketchup

2 tbsp. soy sauce

1 1/2 tsp. cornstarch

1/2 tsp. ground ginger

Scallions for garnish

In large skillet, heat oil and stir-fry steak until just browned. Remove steak and set aside. In same skillet, add broccoli, 1/4 c. water, red pepper, and garlic powder. Cover and cook 5 minutes. Meanwhile, in small bowl, combine remaining ingredients except scallions; blend well. Return meat to skillet; blend in ketchup mixture. Bring to a boil. Cook until sauce thickens and glaze develops. Garnish with scallions. Serve with chow mein noodles or rice.

Creamy Chicken Bake

I got this recipe at my Bridal Shower. I asked each guest to bring one of their favorites. I got this one from Barbara Rigby. Everyone who has tried this, has loved it. And I'm not exaggerating. EVERYONE loves it! And of course, it makes great leftovers too.

Creamy Chicken Bake

6-8 chicken breast halves
6-8 slices swiss cheese
1 can cream of chicken soup
1/4 c. water
1 box or 2 cups dry stuffing
1/3 c. butter, melted

Place chicken in a 9x13 pan, and layer with cheese. Combine soup and water, then spread over cheese. Pour stuffing on top and drizzle with butter. Bake at 350 for 45-50 minutes.

Grilled Chicken with Cucumber Yogurt Sauce

I got this recipe in the mail, it's a sample from "Diabetic Living" magazine, but it looked good. I LOVE CUCUMBERS, so I figured I couldn't lose, right? It's quite refreshing, and would be perfect for a hot summer day.

Grilled Chicken with Cucumber Yogurt Sauce

1 6-oz carton plain low-fat yogurt

1/4 c. thinly sliced green onions

2 tsp. snipped fresh mint or 1/2 tsp dried mint, crushed

1/2 tsp. ground cumin

1 c. chopped, seeded cucumber

4 skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp pepper, divided

In medium bowl, combine yogurt, green onions, mint, cumin, salt and 1/8 tsp pepper. Transfer 1/2 to a bowl, set aside. For sauce, stir cucumber into remaining yogurt mixture, set aside.

Sprinkle chicken with remaining pepper. Place chicken on the rack of an uncovered grill directly over med. coals. Grill for 12-15 min. or until chicken is no longer pink (170F), turning once 1/2 way through grilling and brushing with the reserved yogurt mix (without cucumber) the last 1/2 of grilling. Discard remaining mix.

Serve chicken with remaining yogurt sauce and if desired, cucumber slices. Makes 4 servings

Only 159 calories per serving, 5 carbs, 2 grams fat (1 g sat. fat).

Chicken Enchiladas From a Can

This is for Jen & Todd Cooper. It's super easy, and extra yummy!!

2 cans chicken (about 18 oz each)
1 can pinto beans with jalenpenos
1-2 Old El Paso mild red enchilada sauce
Shredded cheddar cheese
Soft Taco size flour tortillas

Mix chicken, beans, handful of cheese and enough red sauce to coat in a bowl. Roll chicken mixture in flour tortillas and place in a greased 9x13 baking pan. Once pan is full, cover enchiladas with red sauce and cheese. Cover with foil sprayed with cooking spray on the side touching cheese. Cook for 1 hour at 350.

Great when garnished with lettuce, tomatoes, olives, green onions, cilantro, sour cream, etc.

Makes great leftovers too!